Take BBQ up a Notch with 3 Simple Recipes
Bye bye burgers & dogs!
CategoryEat & Drink, Homes
Produced, photographed & styled byKara Mickelson
AboveSavory Sausage & Pepper Platter
Savory Sausage & Pepper Platter
Serves 4 to 6
- 4 to 8 assorted fresh gourmet sausages (hot, mild or sweet)
- 3 assorted bell peppers or baby bells, seeded and quartered
- 2 medium onions, sliced ¼-inch thick
- ¼ cup extra-virgin olive oil
- salt & pepper to taste
Heat outdoor or stovetop grill to medium-high. While it is heating, place sausages in a large skillet. Cover with water and bring to a simmer; cook 8 to 10 minutes or until internal temperature reaches 160º. Drain and reserve until ready to grill.
Brush peppers and onions with oil. Add seasoning. Grill 3 minutes per side on medium-high heat. Flip to other side when grill marks are visible. Remove vegetables from grill and place on a sheet pan on the upper grill rack or in a preheated oven on low temp.
Brush par-cooked sausages with oil. Place on grill and cook 3 to 5 minutes per side, or until grill marks are visible and sausages are heated throughout. Place whole or sliced sausages and vegetables on a platter or serve on individual rolls with condiments—such as gourmet mustard—on the side.
Pineapple, Ginger &
Citrus Kombucha Cocktail
- ⅔ cup pineapple juice
- ⅓ cup ginger kombucha
- ⅓ cup mandarin juice (approx. 2 mandarins)
- 1 lime, juiced
- 1½ fluid ounces pisco
- 1 jalapeño, sliced
- fresh mint
A flavor-packed cocktail set off by pisco— a type of brandy or distilled grape wine. It’s a higher-proof spirit, featuring a fresh bouquet of aromatics and a touch of sweetness.
Stir all ingredients except jalapeño and mint. Add ice. Garnish with 1 or 2 slices of jalapeño and the mint.
Make-Ahead Potato Salad
Serves 4 to 6
- 2 pounds russet potatoes
- 2 celery stalks, diced small
- 1 shallot, minced
- 2 green onions, sliced
- 2 hard-boiled eggs, 1 diced and 1 sliced for garnish
- ¾ to 1 cup mayonnaise
- 1½ tablespoons Dijon mustard
- 4 tablespoons white vinegar
- 1 lemon, juiced
- 1 teaspoon salt, plus extra for cooking potatoes
- ½ teaspoon white pepper
- ⅛ teaspoon black pepper
- ¼ cup fresh parsley, stemmed
Peel potatoes and cut into ¾-inch cubes. Place in a large pot of salted water to cover. Bring to a boil; reduce to a simmer and cook until fork-tender yet still firm, approximately 25 minutes. Drain potatoes completely. Toss slightly warm potatoes with remaining ingredients. Check seasoning. Refrigerate overnight or a minimum of 4 hours. Adjust seasoning as needed. Garnish with sliced egg and parsley.
Joan’s On Third Owner Joan McNamara On Cooking With Kids
Plus, a yummy brownie recipe.